Congee: the rice porridge Asia eats for breakfast
In China, Vietnam and the Philippines the day often starts with congee — rice cooked down in stock into a thick, creamy porridge. It is one of the gentlest dishes on the stomach, and the first thing people reach for after illness. There is a single rule, and it looks strange to a European cook: the rice must break down completely, at a ratio of one to ten. Everything interesting happens in the toppings.
Your own work in that: 20 min.
- Simmering 70 min
- Toppings 12 min
- Serving 8 min
Step by step
0 / 6 doneRinse the rice and oil it
Rinse the rice in cold water twice, gently rubbing the grains with your hand — the water can stay slightly cloudy. Drain and toss with a teaspoon of sesame oil. The oil coats the grains so they clump less and break down more evenly.
Ingredients: 150 g jasmine rice · 1500 ml chicken stock · 30 g fresh ginger · 1 tsp salt · 1 tsp sesame oil
TipThis is the opposite of cooking fluffy rice. There you rinse until the water runs clear to remove starch; here you rinse briefly, just to remove dust, because the starch is what thickens congee.
A quick rinse, then a teaspoon of oilCover with stock, one to ten
Put the rice in a pot with 1.5 litres of stock and the ginger slices. That is ten times more liquid than rice — it looks absurd, but the rice absorbs nearly all of it. Bring to the boil, then drop to the lowest heat.
Ingredients: 150 g jasmine rice · 1500 ml chicken stock · 30 g fresh ginger · 1 tsp salt · 1 tsp sesame oil
Ten parts liquid to one of riceSimmer 45 minutes, stirring rarely
Simmer 45 minutes with the lid ajar over low heat, stirring every 15 minutes and scraping the bottom. The grains should start to break down and the liquid to thicken. Add boiling water if it gets too thick.
TipStir rarely, but always to the bottom — rice settles and scorches easily, and scorched congee tastes bitter throughout the whole pot.
Stirred every quarter hour, always to the bottomPoach the chicken in the congee
Slice the breast horizontally into two thinner pieces, lower them into the pot and simmer for another 15 minutes, until the meat is no longer pink at the thickest point and the rice grains have collapsed completely into a loose porridge. Lift out the chicken, shred it with a fork and set aside. Season the congee with salt to taste. If using cooked chicken, simply shred it.
Ingredients: 300 g chicken breast · 4 pcs spring onions · 20 g fresh ginger · 2 tbsp soy sauce · 2 tsp sesame oil · ½ bunch fresh coriander · 40 g peanuts
Prepare the toppings
Slice the spring onions into thin rings, cut the ginger into very fine threads and chop the peanuts. Put each topping in its own small bowl — congee is served as a canvas on which everyone composes their own bowl.
Separate bowls; everyone builds their ownServe very hot
Ladle into deep bowls. Add the chicken, spring onion, ginger, coriander and peanuts, and finish with soy sauce and sesame oil. Serve very hot — congee cools fast and turns gluey once cold.
Soy sauce and sesame oil right at the end
Before you start
The fast version
Rice frozen overnight after rinsing breaks down much faster — ice crystals create tiny cracks in the grains. Congee from frozen rice can be ready in about 30 minutes instead of an hour.
Classic toppings
A soy-marinated egg, crisp fried shallots, pickled turnip, a fried dough stick (youtiao), chilli paste. Several toppings on the table at once is common.
On water instead of stock
Traditional congee is often cooked in plain water, with all the flavour coming from the toppings. If you do, salt to taste (usually about half a teaspoon more) and double the ginger.
Reheating
Congee sets to the consistency of custard in the fridge. Reheat with plenty of boiling water, half a cup at a time, stirring — it returns to its original texture without trouble.
